Foragers Pie: Wild Mushrooms, Herb Gravy, and Sweet Potato Mash in a Flaky Spelt Crust
[Vegan]

1. Place the flour, sea salt and baking powder into a large bowl and mix. Use your fingers to rub the oil into the flour, until the mixture resembles something like fine bread crumbs.
2. Roll out dough until 1/4-inch thick. Line pie pan with dough. Trim off excess dough.

1. Heat the 2 tablespoons of olive oil in a large sauté pan over medium heat. Add the onion and carrots. Cook, stirring occasionally until the carrots are starting to soften.
2. Stir in the garlic, and cook until the garlic is fragrant, about 30 seconds. Add the flour and cook for one minute. Add the broth, red wine, thyme sprigs, and chili flakes and bring to a boil.
3. Reduce the heat to medium-low, add the mushrooms and let simmer gently until softened. Remove the sprigs of thyme, and season with salt and pepper to taste.

To Make the Sweet Potato Mash:

1. Put the sweet potato into a medium pot, cover with water, and bring to a boil over high heat. As soon as it starts boiling, reduce heat to medium and simmer minutes. The potatoes are done when they can be easily pierced with a fork.
2. Drain the water, and put potatoes back into the dry pot (no heat). Add olive oil and salt. Mash the potatoes with a masher, and stir everything together thoroughly. Cover pot with a lid and set aside.

To Make the Gravy:

1. In a medium saucepan over medium heat, sauté onions and mushrooms in oil until tender and mushrooms release their moisture, about five minutes. Add flour and stir to evenly coat.
2. Slowly whisk in wine and then the broth. Simmer until thickened and season with salt and pepper, to taste.

1. Scoop the mushroom mixture into the pie dish with crust so that it covers the whole bottom. Layer and spread the sweet potatoes evenly on top of the mushrooms.
2. Bake at 375°F for 35 minutes, remove from oven and allow to cool for 10 minutes before serving, with mushroom gravy on the side.